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Search Results: 1 - 10 of 311925 matches for " Júlio Marcos Melges;Horii "
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Fermentation of irradiated sugarcane must
Alcarde, André Ricardo;Walder, Júlio Marcos Melges;Horii, Jorge;
Scientia Agricola , 2003, DOI: 10.1590/S0103-90162003000400011
Abstract: bacillus and lactobacillus are bacteria that usually contaminate the ethanolic fermentation by yeasts and may influence yeast viability. as microorganisms can be killed by ionizing radiation, the efficacy of gamma radiation in reducing the population of certain contaminating bacteria from sugarcane must was examined and, as a consequence, the beneficial effect of lethal doses of radiation on some parameters of yeast-based ethanolic fermentation was verified. must from sugarcane juice was inoculated with bacteria of the genera bacillus and lactobacillus. the contaminated must was irradiated with 2.0, 4.0, 6.0, 8.0 and 10.0 kgy of gamma radiation. after ethanolic fermentation by the yeast (saccharomyces cerevisiae) the total and volatile acidity produced during the process were evaluated; yeast viability and ethanol yield were also recorded. treatments of gamma radiation reduced the population of the contaminating bacteria in the sugarcane must. the acidity produced during the fermentation decreased as the dose rate of radiation increased. conversely, the yeast viability increased as the dose rate of radiation increased. gamma irradiation was an efficient treatment to decontaminate the must and improved its parameters related to ethanolic fermentation, including ethanol yield, which increased 1.9%.
Fermentation of irradiated sugarcane must
Alcarde André Ricardo,Walder Júlio Marcos Melges,Horii Jorge
Scientia Agricola , 2003,
Abstract: Bacillus and Lactobacillus are bacteria that usually contaminate the ethanolic fermentation by yeasts and may influence yeast viability. As microorganisms can be killed by ionizing radiation, the efficacy of gamma radiation in reducing the population of certain contaminating bacteria from sugarcane must was examined and, as a consequence, the beneficial effect of lethal doses of radiation on some parameters of yeast-based ethanolic fermentation was verified. Must from sugarcane juice was inoculated with bacteria of the genera Bacillus and Lactobacillus. The contaminated must was irradiated with 2.0, 4.0, 6.0, 8.0 and 10.0 kGy of gamma radiation. After ethanolic fermentation by the yeast (Saccharomyces cerevisiae) the total and volatile acidity produced during the process were evaluated; yeast viability and ethanol yield were also recorded. Treatments of gamma radiation reduced the population of the contaminating bacteria in the sugarcane must. The acidity produced during the fermentation decreased as the dose rate of radiation increased. Conversely, the yeast viability increased as the dose rate of radiation increased. Gamma irradiation was an efficient treatment to decontaminate the must and improved its parameters related to ethanolic fermentation, including ethanol yield, which increased 1.9%.
Sinergia da radia??o ionizante e do aquecimento na vida de prateleira da uva ?Itália?
Domarco, Rachel Elisabeth;Spoto, Marta Helena Fillet;Blumer, Lucimara;Walder, Júlio Marcos Melges;
Scientia Agricola , 1999, DOI: 10.1590/S0103-90161999000400028
Abstract: the storage behavior of grapes cv. italia, immersed in hot water and irradiated with different radiation doses was studied through their chemical analysis (soluble solids, titrable acidity and ph) and sensorial analysis (overall appearance and firmness). samples of 500g of grapes were used in 4 replicates per treatment . part of them were immersed in hot water (50°c for 5 min) before irradiation and part was irradiated at room temperature (22°c - 25°c). the irradiation was performed using a cobalto-60 source, type gammabeam-650. the dose rate was 1.89 kgy/h. the radiaton doses were 0 (control), 1, 2, 3, 4 and 5 kgy. after irradiation the samples were placed in cartoon boxes and stored under refrigeration at 6°c - 8°c. the chemical and sensorial analysis were performed after 60 days of storage. the titrable acidity and the ph increased significantly with increasing radiation doses. the heat and gamma radiation treatments, combined or not, did not extended the grape shelf life.
TAMANHO DA áREA DE FORRAGEAMENTO DO CUPIM SUBTERR?NEO Heterotermes tenuis (ISOPTERA; RHINOTERMITIDAE) EM CANA-DE-A?úCAR
Almeida, José Eduardo Marcondes;Alves, Sérgio Batista;Walder, Júlio Marcos Melges;
Scientia Agricola , 1999, DOI: 10.1590/S0103-90161999000200009
Abstract: the area of foraging of the termite species heterotermes tenuis was evaluated using the termitrap? bait marked with the radioisotope 32p. the experiment was conducted in an area with sugarcane, in piracicaba,sp brazil. twenty infestion foci of h. tenuis were identified with baits. each focus recieved baits labeled with 18.5 mbb (500 mci) 32p in the form of sodium phosphate diluted in 15 ml of distilled water. surrounding the marked baits were installed baits without marker in four points: north, south, east and west, halfway of 1, 5, 10 and 20 meters. each treatment was represented previously by a focus settled and marked and one of the distances specified for the monitoring bait, being repeated of 4 to 6 times. after 15 days of the demarcation, the evaluation was proceeded by collecting 15 individuals of h. tenuis from each infested monitoring bait. these insects were transferred to glass flasks with distilled water, and analyzed in a liquid cintilador, by the test of cerenkov. it was verified that in only 20% of the monitoring baits termites were collected and 11.3% were marked with the radioisotope, and that several colonies may by foraging in a same area. the foraging area for a colony of h. tenuis in sugarcane can vary from 3 to 1,250 m2.
TAMANHO DA áREA DE FORRAGEAMENTO DO CUPIM SUBTERR NEO Heterotermes tenuis (ISOPTERA; RHINOTERMITIDAE) EM CANA-DE-A úCAR
Almeida José Eduardo Marcondes,Alves Sérgio Batista,Walder Júlio Marcos Melges
Scientia Agricola , 1999,
Abstract: Estudou-se a área de forrageamento do cupim Heterotermes tenuis utilizando-se a isca Termitrap marcada com o radioisótopo 32P. O experimento foi conduzido numa área com cana-de-a úcar, em Piracicaba-SP. Foram localizados 20 focos de H. tenuis, com iscas. Em cada um desses focos aplicou-se uma isca Termitrap impregnada com 18,5 MBb (500 mCi) 32P na forma de fosfato de sódio diluído em 15 ml de água destilada. Ao redor das iscas marcadas, foram instaladas iscas sem marcador em quatro pontos: Norte, Sul, Leste e Oeste, eqüidistantes de 1, 5, 10 e 20 metros. Cada tratamento foi representado por um foco previamente determinado e marcado e uma das distancias estipuladas para a isca de monitoramento, sendo repetido de 4 a 6 vezes. Após 15 dias da marca o, procedeu-se a avalia o coletando-se 15 indivíduos de H. tenuis de cada isca de monitoramento infestada, acondicionando-os em frascos de vidro com água destilada, que foram analisados em cintilador líquido, pelo teste de Cerenkov. Verificou-se que em apenas 20% das iscas de monitoramento coletaram-se cupins e 11,3% estavam marcadas com o radioisótopo. Constatou-se que ocorrem diversas col nias forrageando numa mesma área. A área de forrageamento de H. tenuis em cana-de-a úcar pode variar de 3 a 1.250 m2.
Sinergia da radia o ionizante e do aquecimento na vida de prateleira da uva ?Itália?
Domarco Rachel Elisabeth,Spoto Marta Helena Fillet,Blumer Lucimara,Walder Júlio Marcos Melges
Scientia Agricola , 1999,
Abstract: O comportamento de uva cv. Itália, aquecida e irradiada com diferentes doses de radia o ionizante, foi estudado através de análises químicas (teor de sólidos solúveis, acidez titulável e pH) e análise sensorial (aparência e firmeza). Para o experimento, foram utilizados aproximadamente 500g de uva por amostra e 4 repeti es por tratamento. Uma parte foi aquecida por imers o em água (50°C por 5 minutos), antes da irradia o, outra parte foi irradiada à temperatura ambiente (22-25°C). Para a irradia o, utilizou-se uma fonte de Cobalto-60, tipo Gammabeam-650, a uma taxa de dose de 1,89 kGy/h. As doses utilizadas foram, 0 (controle), 1, 2, 3, 4 e 5 kGy. Após a irradia o as amostras foram acondicionadas em caixas de papel o e armazenadas sob temperatura de refrigera o (6°C - 8°C). As análises químicas e sensorial foram realizadas após 60 dias de armazenamento. Observou-se um aumento na acidez titulável e no pH, em fun o das doses de radia o. O teor de sólidos solúveis e a rela o sólidos solúveis/acidez titulável foram maiores nas amostras aquecidas. O tratamento térmico e a radia o gama, isolados ou combinados, n o promoveram o aumento de vida de prateleira de uva Itália.
Efeito da radia??o gama e do armazenamento na qualidade de padúnculos de caju (Anacardium occidentale L.)
Souza, Adriana Régia Marques de;Brazaca, Solange Guidolin Canniatti;Arthur, Valter;Oliveira, Anderson Giovani Candico;Spoto, Marta Helena Fillet;Walder, Júlio Marcos Melges;
Ciência e Agrotecnologia , 2009, DOI: 10.1590/S1413-70542009000300026
Abstract: the non-efficiency or absence of techniques for adequate handling, transport, and storage of cashew stalks associated with a high level of perishability, generates high economic loss in the commercialization of these fruits, hence the development of conservation methods becomes a necessity in order to enhance the profitability. cashew apples from precocious dwarf cashew tree were irradiated with doses of 0, 0.5, and 1.0 kgy and stored during nine days under refrigeration at 4 oc for evaluation of the quality stability during storage. chemical analyses were performed to verify changes in reducing sugars, brix, vitamin c, and ph. alterations in the firmness and color were also observed. the levels of vitamin c decreased as a function of storage as well as a function of the radiation doses employed. the firmness of the fruits was influenced by both the radiation doses and storage time, increasing during storage and decreasing as the radiation doses increased. irradiation was shown to be efficient in the prolongation of the shelf-life of cashew stalks.
Radia??o gama na redu??o da carga microbiana de filés de frango
SPOTO, Marta Helena Filet;GALLO, Cláudio Rosa;DOMARCO, Raquel Elisabeth;ALCARDE, André Ricardo;WALDER, Júlio Marcos Melges;BLUMER, Lucimara;
Ciência e Tecnologia de Alimentos , 1999, DOI: 10.1590/S0101-20611999000300018
Abstract: this work evaluate the effect of gamma radiation on reduction of the microbial contamination in chicken steaks stored under refrigeration. microbial activity causes deterioration in poultry. irradiation is a process of food preservation by reduction of the number of the microorganisms. the experimental design was in random blocks with 5 factors (storage periods) and 5 levels (radiation doses), with three replicates. the samples of chicken steak were irradiated with 0.0, 2.0, 4.0, 6.0 and 8.0kgy and stored under refrigeration (± 5oc) for 1, 7, 14, 21 and 28 days. the total count of the microorganisms was accomplished by pour plate in pca medium. the microbiological count of the non-irradiated samples increased in two logarithmic cycles during the storage period of twenty-eight days (from 105 to 107cfu/g), while the microbiological count of the samples irradiated with 2.0kgy increased in one logarithmic cycle during the same period (from 103 to 104cfu/g). the doses of 4.0, 6.0 and 8.0kgy reduced the microbial contamination of the samples to levels of 102cfu/g at the twenty-first and to 101cfu/g at the twenty-eighth day of storage. gamma irradiation can be an efficient process to reduce the microbial contamination of chicken steaks because the dose of 4.0kgy was enough to keep the chicken steaks refrigerated with 101cfu/g for up to twenty-eight days.
Gamma irradiation in the control of pathogenic bacteria in refrigerated ground chicken meat
Spoto, Marta Helena Filet;Gallo, Cláudio Rosa;Alcarde, André Ricardo;Gurgel, Maria Sílvia do Amaral;Blumer, Lucimara;Walder, Júlio Marcos Melges;Domarco, Rachel Elisabeth;
Scientia Agricola , 2000, DOI: 10.1590/S0103-90162000000300003
Abstract: this work evaluated the effect of gamma radiation on reducting the population of staphylococcus aureus, escherichia coli and salmonella typhimurium in ground chicken breast stored under refrigeration. the experiment included a control and 4 doses of gamma radiation (2.0, 4.0, 6.0 and 8.0 kgy) along with 5 periods of storage under refrigeration (1, 7, 14, 21 and 28 days). samples of ground chicken breast were inoculated with staphylococcus aureus (atcc 14458), escherichia coli (atcc 11105) and salmonella typhimurium (atcc 0626), irradiated at temperatures between 4 and 8°c and stored under refrigeration (5°c) for 28 days. the increased radiation dose and period of storage under refrigeration caused a reduction of staphylococcus aureus, escherichia coli and salmonella typhimurium populations in the ground chicken breast. mean radiation d values determined for staphylococcus aureus and escherichia coli were 0.41 and 0.72 kgy, respectively. gamma irradiation was an effective treatment for chicken meat conservation because the radiation dose of 6.0 kgy kept the ground chicken breast within the microbiological limits established by the brazilian legislation, for up to 28 days under refrigeration.
Efeitos de radia??es gama do 60Co na conserva??o da semente do feijoeiro (Phaseolus vulgaris L.), variedade goiano precoce
Marcos Filho, Júlio;Godoy, Oswaldo P.;
Anais da Escola Superior de Agricultura Luiz de Queiroz , 1974, DOI: 10.1590/S0071-12761974000100010
Abstract: seeds of the field bean variety ?goiano precoce? (phaseolus vulgaris l.) were subjected to six gamma radiation dosages, comprising treatments from 0,0 to 6,4 krad. effect on seed germination was studied by means of factorial experiments conducted under laboratory controlled conditions. the factors used were radiation dosages and nine increasing lenghts of time from date of seed irradiation. seed vigor was determined by the rate of seedling emergence when planted in small field plots. a factorial design was used. the variables were the radiation dosages and six lenghts of time elapsed since date of seed irradiation. the following conclusions could be drawn from the results obtained: a) seed germination was adversely affected by all radiation dosages in relation to the check treatment. this effect however decreased significantly with storing time. b) seed vigor was higher for those treated with 0,4 krad, 0,8 krad and 1,6 krad when compared with those that were not irradiated. the 0,8 krad treatment was the most favorable.
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